Hi Mattie, one of the concepts you'll have to warm up to if you're going to be a sourdough baker is that discard is a normal necessity. Every feeding must start by dividing the starter and getting rid of a substantial portion (usually about half of the starter). This is an essential step for a few reasons, including balancing out the levels of wild yeast and bacteria in your culture and making sure what's left is getting an appropriate amount of fresh flour and water. If you never discarded, soon you would have such a large volume of starter, it would take over your kitchen! Think about discarding part of your starter like cleaning the fishbowl; it's something you should do regularly to maintain a healthy environment. That being said, you're welcome to line up our recipes that call for discard starter and bake your way through them. Your oven will get a serious workout! We think the cranberry sauce idea will turn out quite well; sweeten to taste and apply a thin layer before baking. Some fresh ricotta cheese spread on top could also be delicious. Happy baking! Kye@KAF

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